Monday, November 21, 2011

Camille's Asopao de Pollo

This is a delicious dish that Camille made for us on her last visit to Portland.

1 lb chicken - with adobo
1 cup of rice
4 cups hot water
2 oz cooking jam
1 oz bacon
1 tbs olive oil
Sofrito (chop all of these in food processor):
1 green pepper (w/o seeds)
3 small sweet peppers (w/o seeds)
1 large onion
2 garlic cloves
3 cilantro leaves
1/2 tsp oregano
1 tbs capers
1 chopped tomato
8 stuffed olives (w/ pimentos)
1 chorizo cut in 1/2 inch slices
1/2 cup tomato sauce
1 1/2 tsp salt
1 4oz can pimentos, including liquid
1 can 1 lb petit-pois, drained
1 can 10 1/2 oz asparagus tips

  1. Heat olive oil on medium and add bacon and ham. Discard bacon and add chopped ingredients, cook for 5 minutes.
  2. Add capers, tomato, olives, chorizo, tomato sauce, pimentos, and mix.
  3. Add chicken and salt and when it boils reduce heat to low and cook for 15 minutes.
  4. Add hot water and mix, change to high until it boils.
  5. Add rice and mix, cook on medium for 10 minutes.
  6. Reduce heat to low and cook until it is soupy 20 minutes, add more water to taste.
  7. Add petis pois and cook 5 minutes.
  8. Serve with asparagus tips on top.

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